Freshness Indicators for Roasted Coffee - Chemical Markers for Storage Quality
With the increasing demand for high-quality roasted coffee in terms of flavor, packaging plays an important role in preserving the fresh taste of roasted coffee for as long as possible. In addition to sensory testing, quantitative parameters can help assess the effectiveness of the packaging's aroma protection. The ratio of the two aroma compounds 2-butanone and 2-methylfuran provides a very good indication of the degree of freshness and storage quality of roasted coffee [1].
These two substances are compounds formed during the roasting process. Over time, as the coffee is stored and ages, the ratio between these two compounds can change. Thus, analytical testing can serve as a useful tool—alongside microbiological and sensory assessments—to determine shelf life.
In aged coffee, the ratio of 2-butanone to 2-methylfuran is typically higher than in fresh coffee. This is because 2-butanone remains stable or may even increase over time, while 2-methylfuran decreases more rapidly. 2-Methylfuran is known for its high volatility and can migrate through packaging films during storage, leading to reduced concentration.
Therefore, it is crucial how well the packaging retains 2-methylfuran and preserves it in the roasted coffee. Packaging with aluminum layers results in lower 2-butanone/2-methylfuran ratios during coffee storage [1], thus slowing down the aging process of the coffee.
Determining the Best-Before Date (BBD)
To determine the best-before date (BBD), the ratio of 2-butanone to 2-methylfuran can also be used as a quantitative parameter in addition to sensory analysis. For this purpose, the originally packaged roasted coffee is stored and analyzed at regular intervals.
Feel free to contact us—we will support you in creating an individual analysis plan for determining the BBD.
Introduction of New Packaging
The analysis of 2-butanone/2-methylfuran can also help when introducing new packaging or evaluating the effectiveness of current packaging, in order to find the optimal packaging for your product.
Analytics
CR3-Analytik offers cost-effective analysis of 2-butanone and 2-methylfuran as part of a combined analysis with furan and methylfurans. If you have any questions about roasted coffee analysis, feel free to contact us.
Sources:
[1] A. N. Glöss, B. Schönbächler, M. Rast, L. Deuber, C. Yeretzian, Freshness Indices of Roasted Coffee: Monitoring the Loss of Freshness for Single Serve Capsules and Roasted Whole Beans in Different Packaging. CHIMIA International Journal for Chemistry. 2014